KohlrabiBrassica oleracea var. gongylodes
The origin of the kohlrabi is obscure but the Romans were the first ones who certainly ate it. They ate it sparingly however believing it to make the soldiers unaggressive and dull. It is now grown commonly in Europe especially in Central- and Eastern Europe, where it is at least as important as swedes are to us. In the kohlrabi it is the upper part of the stem which has swelled out to a round ball of mild cabbage taste. It is easy to grow and is seldom attacked by insects, is good for storage and should be grown to a greater extent than it is now. Its soil should be good cabbage soil and it should grow without interruption from drought or lack of nutrients thus avoiding woodiness. Harvest it young! Read more in the chapter on growing cabbage plants for further advice.
SOWING: Read the chapter on white cabbage for advice on raising seedlings for an extra early harvest. Sow directly and gradually as soon as the soil has warmed up until the beginning of July. Do not allow the soil to dry out.
SPACING: Have 10-20 cm between the plants and 35-50 cm between the rows.
HARVEST: Harvest the kohlrabi when it is 5-8cm in diameter not larger! Inedible fibres grow just inside the peel if it is allowed to grow to large. K. has a more "˜refined"™ taste than the swede, but is kept and used in the same way. Its keeping qualities are however a little worse. The smaller leaves of the kohlrabi are tasty too and can be eaten raw or cooked.
SEEDS: 200-300 seeds/g, one portion sows between 5 "“ 10m directly and 10-15 g for 100 m.